Results 251 to 260 of about 888,410 (303)

Drying kinetics, thermodynamic properties and physicochemical characteristics of Rue leaves. [PDF]

Sci Rep
Mabasso GA, Cabral JCO, Barbosa KF, Resende O, de Oliveira DEC, de Almeida AB.   +5 more
europepmc   +1 more source

Influence of pre-treatment on drying kinetics and chemical composition of pea processing waste. [PDF]

J Food Sci Technol
Kaur H, Kaur R, Kaur A, Pal Singh R.
europepmc   +1 more source

Drying kinetics and quality characteristics of ultrasound-assisted germination of quinoa grains: A study on functional properties, mineral content and bioactive compounds. [PDF]

Ultrason Sonochem
Khan J, Li Y, Gul P, Li Q, Liu K.
europepmc   +1 more source

Impact of various drying technologies for evaluation of drying kinetics, energy consumption, physical and bioactive properties of Rose flower. [PDF]

Sci Rep
Kaveh M, Zomorodi S, Ghaysari B, El-Mesery HS, Sharifian F, ElMesiry AH, Salem A.   +6 more
europepmc   +1 more source

DRYING OF BIOACTIVE PRODUCTS: INACTIVATION KINETICS [PDF]

Drying Technology, 1997
A comprehensive experimental study of the drying of enzymes (E) and gin seng (GS) biomaterials provides a basis for mathematical modelling of the drying process with respect to the inactivation kinetics. Temperature of 20-120 °C was established for a number of enzymes while removing moisture with no thermal destruction.
Sadykov R., Pobedimsky D., Bakhtiyarov F.   +2 more
openaire   +4 more sources

Some of the next articles are maybe not open access.

Related searches:

DRYING KINETICS

2023
The three fundamental techniques for drying food include surface diffusion on pore surfaces, liquid or vapor diffusion resulting from changes in moisture content, and capillary action induced by surface forces in granular and porous food products. The thin-layer drying process of food products is significantly influenced by various variables, including
Dr. Rajni Kamboj, Dr. Rubrinder Singh Sandhu   +1 more
openaire   +1 more source

Microwave drying of paddy: Drying kinetics and modelling

Agricultural Research Journal, 2022
Paddy PR121 variety was dried using microwave at 2450 MHz. The effects of power level (180 - 450 W), air flow rate (3 - 7 m/s) and exposure time (4 - 12 s) for different bed thickness (3 - 6 cm) levels on the moisture content (16- 12%, wb) were analysed by means of response surface methodology.
Merenungla Ozukum, Satish Kumar, M S Alam, S R Sharma, Anusha Awasthi   +4 more
openaire   +1 more source

EFFECT OF DRYING MODE ON DRYING KINETICS OF ONION

Drying Technology, 1998
<p>Onion slices 3 mm thick were dried in different modes. Drying at 60°C by convection was taken as a reference process. It has been shown that increase in air temperature increases the rate of drying. Effective diffusivity increases with increasing temperature, but it is strongly dependent on water content.
Lewicki, Piotr, Dorota Witrowa-Rajchert, Dorota Nowak   +2 more
openaire   +1 more source

Microwave Drying Kinetics of Okra

Drying Technology, 2007
In this work, the effects of power level and sample mass on moisture content, moisture ratio, drying rate, and drying time of Turkey okra (Hibiscus esculenta L.) were investigated using microwave drying technique. Various microwave power levels ranging from to 180 to 900 W were used for drying of 100 g of okra.
Dadalı, Gokce, Apar, Dilek, Ozbek, Belma   +2 more
openaire   +2 more sources

Analysis of the drying kinetics of chestnuts

Journal of Food Engineering, 2006
Abstract Chestnuts are widely produced in Portugal and have an unquestionable economic interest, allowing a multiplicity of potential industrial applications, either in their natural form or after dehydration. In this work, the experimental dehydration behaviour of three different varieties of chestnuts (Castanea sativa) was investigated, and the ...
Guiné, Raquel, Fernandes, Raquel
openaire   +2 more sources